Saturday, January 21, 2012

Shrimp and Chorizo Paella

This is a great weeknight meal - tasty, quick, and only uses one pan. I use a cast iron skillet, but you could use any deep skillet that's oven safe.

Shrimp and Chorizo Paella
2 tablespoons olive oil
2 large links chorizo, sliced 1/4 in thick*
1 onion, finely chopped
3 large garlic cloves, minced
1 package Alessi Risotto Milanese Style with Saffron**
1/4 cup dry white wine
1 1/2 cups chicken broth
3/4 cup water
16 shrimp, peeled with tails off

*chorizo is a spicy Latin style sausage. If you don't want this dish to be spicy, you could substitute your favorite smoked sausage or kielbasa (Polish sausage).

**If you can't find this particular risotto mix, you can substitute with a similar risotto mix that contains Arborio rice or you can simply use 1 1/4 cups plain Arborio rice and add a pinch of saffron.

Preheat oven to 400 degrees. Heat oil in a cast iron skillet or heavy ovenproof skillet over medium heat. Add sliced chorizo and cook until browned. Add the onion and cook until softened (about 5 minutes). Then add the minced garlic. The garlic browns much faster than the onion... so if you put them in at the same time, the garlic will burn before the onion is soft.  Stir in the rice just to coat. Add the wine and bring to a boil. Add chicken broth and water. Once the liquid is boiling again, transfer the skillet to the oven.

Bake for 15 minutes. Then add shrimp, pushing it into the rice mixture a bit. Bake for about 10 minutes more until the shrimp is cooked (it will be a pink/orange color when it's cooked). Remove from the oven and let sit for 5 to 10 minutes, covered. 


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